Vinification:

VINTAGE CONDITIONS
Typical dry windy conditions meant tiny yields and moderate growth. Vines irrigated before the growing season and again at veraison to assist with the critical ripening process, otherwise the vines are left to fend for themselves and adapt to their environment.

PRODUCTION
Handpicked and carefully sorted in 14 kg flat trays in the cool mornings to avoid damage and transported back to Stellenbosch (3 hours drive from Malgas).

Further sorting in Stellenbosch and 98 percent destemming and gentle crushing directly into small open top tanks and oak vats. Spontaneous natural yeast fermentation at maximum temperature 29°Celsius (84° Fahrenheit). Time on the skins 6 – 9 days, with caps of the skins punched down (pigeage) 2 to 3 times a day. Single pressing in traditional basket press and malolactic fermentation in barrels. Use of a mix of barrels in the first year of maturation and mostly 700 litres in the second year of maturation. This is to better respect the complexity of the fruit while softening the wine sufficiently. 20% new French oak used – all 700 liters. Time in barrel 21 months, which included 3 rackings to gradually clarify the wine and assist maturation. The wine was bottled by hand, unfined and unfiltered.